[a.k.a. COFFEE ‘COCKTAIL’1]
Genre: POSSETS | Subgenre: CREAMED FLIPS
Family: FANCY CREAMED FLIPS
Group: FORTIFIEDLY-FANCY CREAMED FLIPS
Subgroup: SPIRIT-BASED FORTIFIEDLY-FANCY CREAMED FLIPS
Preparation-ware: Measuring Spoons, Jiggers, Mixing Glass & Tin, Ice Tong, Grater
Service-ware: 6 fl-oz. Punch Cup
Service-ware preparation: Chill
Garniture: Nutmeg
Method: Shake     Service: Down

In mixing glass:
1 whole  Egg
1 tbsp.    | 15 ml.   Superfine Sugar
1/2 fl-oz.  | 15 ml.   Heavy Cream
Cover with mixing tin, dry shake, remove tin & add:
1 fl-oz.    | 30 ml.   Brandy (desired type)
1 fl-oz.    | 30 ml.   Ruby Porto
10           Half-ounce Cubes of Ice
Cover with mixing tin, shake & strain into service-ware. Garnish & serve.

1. “The name of this drink is a misnomer, as coffee and bitters are not to be found among its ingredients…”
- Bartenders’ Guide by Jerry Thomas – 1887 edition

Purchase items in BOLD in-store at Surfas or online at Culinary District!

SAINT CHARLES PUNCH (one serving)
Genre: PUNCHES | Subgenre: TRADITIONAL PUNCHES
Family: FANCY PUNCHES
Group: FORTIFIEDLY-FANCY PUNCHES
Subgroup: SPIRIT-BASED FORTIFIEDLY-FANCY PUNCHES
Preparation-ware: Paring Knife, Muddler, Juice Press, Measuring Spoon: Standard 1 tsp. (5 ml.) size, Jiggers, Mixing Glass & Tin, Ice Tong, Barspoon
Service-ware: 101/2 fl-oz. Collins Glass
Garniture: Lemon Half-wheel
Method: Shake     Service: Down + On-the-rocks

In service-ware:
4   Full-ounce Cubes of Ice
In mixing glass:
3   Cubes of Sugar (rubbed against lemon peel)
1 fl-oz.    | 30 ml.   Lemon Juice (freshly-pressed)
Muddle, stir & add:
1 fl-oz.    | 30 ml.   Brandy (desired type)
1 fl-oz.    | 30 ml.   Ruby Porto
11/2 fl-oz.                | 45 ml.   Strongly-brewed Tea (chilled)
9   Half-ounce Cubes of Ice
Cover with mixing tin, shake & strain into service-ware. Garnish, insert straws & serve.

SAINT CHARLES PUNCH (twelve-and-a-half servings)
Genre: PUNCHES | Subgenre: TRADITIONAL PUNCHES
Family: FANCY PUNCHES
Group: FORTIFIEDLY-FANCY PUNCHES
Subgroup: SPIRIT-BASED FORTIFIEDLY-FANCY PUNCHES
Preparation-ware: Paring Knife, Muddler, Juice Press, Mixing Spoon: Standard 1 tsp. (5 ml.) size, Measuring Cups, Ice Tong
Presentation-ware: 2 qt. Pitcher
Service-ware: 6 fl-oz. Punch Cups
Service-ware preparation: Chill (just prior to service)
Garniture: Lemon Half-wheels
Method: Batch      Service: Down
In presentation-ware:
38           Cubes of Sugar (rubbed against lemon peel)
11/2 cups                | 375 ml. Lemon Juice (freshly-pressed)

Muddle, stir & add:
11/2 cups                | 375 ml. Brandy (desired type)
11/2 cups                | 375 ml. Ruby Porto
21/4 cups                | 562.5 ml.  Strongly-brewed Tea (chilled)
Stir & add garniture. Chill 2 hours or more.
Fill with full-ounce cubes of ice. For service, pour into service-ware (with some garniture) & serve.

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Ingredients:
4 cups cranberry juice
2 tbsp mulling spice
½ cup brandy
Cinnamon sticks
4 orange slices
This is great for parties.  You can also make this as a festive chilled cocktail.  Instead of using brandy substitute vodka and serve chilled over ice.  You can also make a festive martini with this.

Method:
Heat cranberry and mulling spice.  Let steep for about 20 minutes. Strain.  Add brandy and mix well.  Pour into 4 mugs and garnish with orange slices and cinnamon stick.

Yields 4 drinks.

Purchase items in BOLD in-store at Surfas or online at Culinary District!